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Creamy Spinach and Parmesan Stuffed Shells Recipe

Did you know today is national pasta day? As the wife of an Italian husband with a huge Italian family I know a little bit about pasta. My in laws even own their own Italian supper club! They make the most amazing Italian dishes. I always look forward to the holidays because I know they will all include pasta! In celebration of national pasta day I thought it was only fitting to share a pasta recipe with you. You don’t have to come from Italian heritage to make a great pasta dish and you don’t even have to spend the whole day making your own sauce! I used Classico’s new creamy spinach and parmesan sauce to make this delicious dish!

Bialetti Pasta Pot
First you will need to boil your jumbo shells. The Bialetti pasta pot works fabulously for this and is my absolute most favorite pasta pot in the world! The cover acts as a strainer to drain the water when you are done boiling. It works like a dream!

Italian Sausage
Meanwhile you will brown Italian sausage, onions and garlic in a saute pan. Useful tip: Use a potato masher to mash up your meat into nice little chunks. It works great!

Classico creamy spinach and parmesan
Add in Classico Creamy Spinach and Parmesan sauce and mix well.

Stuffed Shells
Stuff your shells with your cheese mixture and top with the sauce mixture. Bake 30 minutes.

classico stuffed shells

Creamy Spinach and Parmesan Stuffed Shells

Sarah @ Minnesota Mama’s Must Haves
Easy Italian dish that looks and tastes fabulous!
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Italian
Servings 6


  • 1 Jar 24 oz Classico Creamy Spinach and Parmesan Sauce
  • 18 Jumbo Shell Pasta I cooked a whole box to be sure I had enough whole pieces
  • 1/2 pound Sweet or Hot Italian Style Bulk Sausage
  • 2/3 Cup chopped onion
  • 1 Garlic Glove minced
  • 2 Cups shredded mozzarella cheese divided into 1 cup portions
  • 15 oz ricotta or cottage cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg lightly beaten
  • 1 Tbsp chopped parsley


  • Preheat oven to 350 degrees.
  • Cook pasta al dente according to package directions and drain.
  • Meanwhile, in a large skilled over medium high heat brown sausage, onions and garlic until cooked through.
  • Add pasta sauce and stir until well mixed.
  • Spoon half of sauce mixture evenly into bottom of 13×9 baking dish.
  • In a medium bowl mix together 1 Cup mozzarella cheese, ricotta/cottage cheese, Parmesan cheese and egg.
  • Stuff each shell with 2 Tbsp of cheese mixture.
  • Arrange stuffed shells in baking dish and spoon remaining sauce evenly on top.
  • Cover tightly with foil and bake for 30 minutes.
  • Remove foil and sprinkle remaining 1 cup of mozzarella cheese & parsley on top.
  • Bake for additional 5 minutes or until cheese is melted.
  • Allow to rest for 5 minutes before serving.

*Samples provided for review purposes only. No compensation was received. My opinions are my own.

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  1. I love making a spaghetti bake! I get the spaghetti cooked and then brown some hamburger. Mix it all together in a bowl with a jar of spaghetti sauce. Then I put it in a 8X8 or 9X13 dish and put a bag of mozzarella cheese on top and put in the oven for about 20-30 mins, so good!

  2. since I am a terrible cook, the fanciest I get is pasta bake… pasta of any shape, jar sauce, moz cheese. cooke pasta, mic with sauce, put in pan, top with cheese and bake til cheese is melted

  3. Cheesy Beef Noodle Casserole
    1 (.87 ounce) package brown gravy mix
    1/2 cup water
    1/2 cup milk
    1 pound ground beef
    1 small onion, diced
    1 (4.5 ounce) can sliced mushrooms,
    3 cloves garlic, minced
    1 1/2 cups tomato sauce
    1 cup diced tomatoes
    1 1/2 teaspoons Italian seasoning
    1 teaspoon dried oregano
    1 teaspoon dried basil
    salt and ground black pepper to taste
    1 cup shredded Cheddar cheese
    1 cup shredded mozzarella cheese
    1/2 (16 ounce) package egg noodles
    1/2 cup grated Parmesan cheese

  4. Spaghetti Pie!

    Cook spaghetti noodles, brown beef, and add sauce to meet.
    Whisk together 3 eggs, 1 cup parm cheese, and 1/2 cup butter.
    Add noodles to egg mixture. Layer noodle mixture, sour cream, meat sauce, and mozzarella cheese into 2 pie tins. Bake @ 350 for 40 minutes. Freeze the second one!

  5. classic spagetti with fresh mushrooms on whole wheat pasta debbie jackson
    djackson1958 at hotmail dot com

  6. make up the recipe as I go. I will use jar sauce but add differnet things. I like add cooked chop meat and zucchini. thanks

  7. macaroni noodles with ground sausage and ground beef cooked together, then mixed with sauce, and topped with cheddar cheese

  8. I recently learned how to make Spaghetti Carbonara! It immediately became a favorite in our house! 🙂

    h4schaffer at gmail dot com

  9. My favorite pasta recipe is to take a jar of pasta sauce and add fresh meat, tomatoes, green pepper and onion and let it simmer for hours. I like to serve it over thin spaghetti with garlic toast and a salad.


  10. I love veggie lasagna. I don’t make it ofen. You cook the lasagna noodles. Put a layer of the lasagna noodles in baking pan. Make a basic white sauce. Shred carrots and zuchinni. I just use 1 cup of each. Layer the veggies, then the white sauce, noodles, veggies, white sauce. The last layer is the lasagna noodles followed by a red spaghetti sauce. Bake in 350 degree oven for 35 minutes. Add shredded cheddar cheese 10 minutes before done.

  11. We LOVE

    Creamy Garlic Pasta by cheese pusher
    2 tsp olive oil
    4 cloves garlic, minced
    2 tbsp butter
    ¼ tsp salt
    ½ tsp pepper
    3 cups chicken stock
    ½ lb spaghetti or angel hair pasta
    1 cup grated parmesan cheese
    ¾ cup heavy cream
    2 tbsp chopped fresh parsley

    In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

    Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

  12. Mexican Pasta Casserole
    Serves 6 to 8

    1 pound Rigatoni, Ziti or other medium pasta shape, uncooked
    2 tsp. vegetable oil
    1 medium onion, chopped
    1 garlic clove, minced
    1 jalapeño, seeded and minced
    3 tbsp. chili powder
    1 28-oz. can diced tomatoes, un-drained
    1 tsp. cumin
    1 tsp. dried oregano
    8 oz. cooked boneless, skinless chicken breast, julienned
    1/4 cup ripe olives
    1 cup (4 oz.) grated Monterey Jack cheese, Queso Quesadilla or Havarti with Jalapeño Pepper cheese, divided

    Preheat oven to 375-F. Prepare pasta according to package directions.

    While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.

    When pasta is done, drain well. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

  13. Thanks for putting the print button on this. I definitely want to try this. I love stuffed shells. These look fantabulous!

  14. This looks delicious. I make something similar, but I don’t add the spinach. I’m going to try it next time. I love all the Classico sauces. Thanks for sharing.

  15. You just cannot beat a good Pasta recipe! Thank you for helping me each week be alittle creative with my menu!

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